Moisture and aw decreased significantly (P < 0.05) during
storage time. Those cakes with lipase displayed significantly
(P < 0.05) higher moisture and aw values throughout the storage
time than the control cakes and the cake with an emulsifier. The
cakes with E1 displayed a similar aw and moisture as the control
cake. Fat-replaced cakes displayed higher hardness, moisture and
aw after storage than full-fat cakes. On the one hand, the presence
of oil shortened the gluten structure, and thus, its substitution
resulted in harder crumbs. On the other hand, these
results can be related to the high affinity of fibre to water